Growing demand for plant-based and allergen-friendly products is accelerating the need for high-quality, effective egg replacements without compromising performance.

CakeZyme® Smart from Dsm-firmenich is an enzyme solution designed to improve the functionality of the lecithin already found in the egg yolk. Rather than replacing egg entirely, it enhances how egg performs in the formulation, enabling significant egg reduction while maintaining product quality.

How it works
By releasing the full potential of the lecithin bound up in egg yolk, the enzyme improves emulsification and mixing behaviour. This strengthens batter structure and supports stable aeration in reduced-egg systems.

Functionality
Slows starch retrogradation (staling) to maintain softness over shelf life
Improved crumb softness and volume
Better aeration and emulsion stability
Best suited where egg is still present, but performance needs to be maintained